>>3015799Thawed meat has a darker look to it because of what butchers call the 'bloom' of the meat. When meat is first taken from a beef (or a bag, if it was cryo-vac'd), it is a dark color. When the meat is then exposed to air, it turns a brilliant/bright shade of red, which is what most people are accustomed to seeing in stores. When beef is dark, it does not mean that it is spoiled, just a lack of air or it is the second stage after it is the most fresh. Just like if you buy a bag of beef from a store and want to use it later... if you go to use it the next day, parts of the inner beef are darker than the exterior. It doesn't mean it's bad, just that the bloom has faded due to a lack of oxygenation/it had already been exposed, and now is losing color.
Are you looking for pan frying steaks? Or pan frying pieces for tips and what not? Let me know and I'll get back to you.
Due to the shaping of the back and the middle steaks, I'd have to say it's Fillet Mignon. I'll also have to mention, however, that if you're making fillet, please have them cut off the silver next time-- the membrane is still in the center of the beef.
The bottom piece, however, wraps around weirdly, and it appears that part of the left portion (on the plate) was slightly severed and it gives it a stretched appearance. Unless it was a small piece from a sirloin. With the marbling though, I'm going to have to say that your cut looks a lot like a Fillet.
Some people cut steaks differently, I suppose-- let me know how I did.